First I lined up the troops
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These are the cupcakes for the missionaries. I made all of these by myself. Notice the complete lack of tongue marks on the actual cupcakes.
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Bittersweet Chocolate Pound Cake
CAKE:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups water
6 ounces unsweetened chocolate, broken up
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 large eggs
GLAZE:
2 ounces unsweetened chocolate
3 tablespoons butter
1 1/2 cups sifted powdered sugar
3 tablespoons water
1 teaspoon vanilla
FOR CAKE: Preheat oven to 325ºF. (300ºF for dark pans). Grease 10-inch bundt pan. Combine flour, baking soda and baking powder in small bowl. Bring water to a boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture.
Pour into prepared bundt pan. Bake for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with glaze. Sprinkle with powdered sugar (optional).
FOR GLAZE: Melt 1 bar (2 ounces) baking chocolate and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.